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Australian Cooking 101: Chocolate Ripple Cake

06 Nov

Made this old favourite for dessert tonight. The kids OMGLOVEIT! (so does Fraser).

Ingredients:

1 pack Chocolate Ripple Biscuits (Chocolate biscuits/cookies – not cream ones, just plain chocolate)

Cream, whipped with vanilla and caster sugar.

Method:

Take 1 chocolate ripple biscuit and coat it generously with the whipped cream. 

Take another, coat 1 side of it with the whipped cream, and attach it to biscuit #1.

Repeat until you run out of biscuits or space on your plate, creating a long snake/log of biscuits that are sandwiched together with sweetened vanilla cream.

Coat the outside of the log with the cream.

Refrigerate for at least 12 hours.

Cut diagonally for maximum (stripy) effect when serving.

basically, the cream soaks into the biccies making them soft and cake-like. With stripes of cream between them. And you can serve it with more cream if you want to. Or grate chocolate to put on top.

This is very popular with pre-cooking children (they can make it themselves) and at teenage parties. I hadn’t had chocky ripple cake for years but it seems to be making a comeback.

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2 Comments

Posted by on November 6, 2008 in food

 

2 responses to “Australian Cooking 101: Chocolate Ripple Cake

  1. Fenchurch

    November 7, 2008 at 6:11 am

    Oh man… now I want some! I haven’t had chocolate ripple cake since we were visiting you. I might have to see about ordering some Chocolate Ripple Biscuits from Simply Australian.

     
  2. Fraser

    November 7, 2008 at 3:48 pm

    Teenage parties??? I never saw one until post teenage years 😉

     

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